Almost every packaged holiday cookie out there is made with bleached and heavily processed flour, artificial colors derived from petroleum, GMO refined white sugars and GMO oils, and conflict palm oil. Just because it’s the holidays, you don’t need to subject your body to ingredients like this…
This doesn’t mean that you shouldn’t enjoy festive holiday treats though!
There’s nothing that I value more than my health and the health of my friends and family, and I’m sure you feel the same way. That’s why I started the tradition of baking seasonal treats with real whole food organic ingredients. One of my new cookie recipes is sure to become a favorite around here, and they don’t even contain any refined sugar!
I’ll be sharing these Almond Raspberry Thumbprint Cookies with loved ones during the holidays. They look a little fancy, but only take about 15 minutes of your time to put together – quicker than it would take to run to the store! I like to prep the chia jam the night before since it takes some time in the fridge to set up, but it really only takes one hour in the fridge if you don’t want to wait.
All you need for the jam is a cup of raspberries, a tablespoon of fresh lemon juice and a tablespoon of chia seeds. If you want it sweeter, you can stir in some honey or maple syrup, but you don’t need it!
Just blend up the chia jam ingredients in a blender until smooth. Add in a tablespoon (or so) of water if you need to help it blend. Put the jam in a glass jar or bowl and refrigerate for at least an hour – or overnight. The chia seeds will expand and gel, transforming it into a delicious jam!
When you’re ready to make the cookies, preheat your oven to 350 degrees and get out a large bowl and your favorite whisk…
Whisk together 1/4 cup coconut oil, 1/2 cup coconut sugar, one egg, and a tablespoon of real vanilla extract until well blended…
In another bowl stir together a couple cups of almond flour and a pinch (1/4 teaspoon) of sea salt.
And slowly pour the almond flour mixture into the wet ingredients and blend together until it’s all mixed together like this…
Line a cookie sheet with parchment paper and scoop out 12-15 cookie dough balls. Press a thumbprint into the center of each cookie…
Take your chia jam out of the fridge and scoop a teaspoon into each indent…
Put the cookies in the oven and bake for 10-12 minutes until slightly browned on the edges.
- ¼ cup coconut oil, melted
- ½ cup coconut palm sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups almond flour
- ¼ teaspoon sea salt
- 1 cup fresh raspberries
- 1 tablespoon chia seeds
- 1 tablespoon fresh lemon juice
- honey or maple syrup, to sweeten if desired
- 1-2 tablespoons filtered water, if needed
- Preheat the oven to 350 degrees.
- To make the chia jam, place all of the ingredients in a blender and blend until smooth. If you need more liquid for the ingredients to fully combine, add 1-2 tablespoons of water. Place in a glass jar in the refrigerator to allow the chia seeds to expand, at least 1 hour or overnight.
- To make the cookies, in a bowl, whisk together the oil, sugar, egg and vanilla. In a separate bowl, mix together the flour and salt. Slowly pour dry ingredients into wet ingredients and mix well.
- Scoop the cookie dough into 1 inch balls. Place on a parchment lined cookie sheet. Press a thumbprint in the center of each ball roughly ½” thick. Fill the indent with 1 teaspoon of the chia jam.
- Bake the cookies for 10-12 minutes or until slightly browned on the edges. Let cool. Enjoy!
Here’s to creating happy and healthy holiday memories with recipes like this! Please bake up a batch and share this recipe with your loved ones this season!
Xo,
Vani
Do you think it would work with egg replacer (flax, chia, or energ e egg)?
I haven’t tried it – but if you do, please let us know how it turns out!
Hey just wondering if you have a calorie count for these treats? ☺️
Looks great, thanks! :OP
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(I too wish this were a bit more easy/obvious to do!)
I’m disappointed Food Babe is still promoting oils and sugar. You can eliminate these and notice spectacular results in your bodies and still bake and cook without fats. Fat is just liquid meat. It’s a highly concentrated food. You can use tahini and avocado for the fats in baking and dates for the sugary taste. Flax or chia eggs* fill in for chicken eggs. (*One tablespoon of flax seeds ground up or 1 tablespoon chia seeds – do not grind chia- mixed in 3 Tablespoons of water and left to sit a bit will coagulate and make like an egg. Works for pancakes and waffles, too.) Eventually, our tastebuds adjust to a less sweet taste. You can saute foods using broth. Be sure to use flax seeds every day for the omega 6 values (grind up and sprinkle on whatever you eat – they are tasteless), and an assortment of seeds such as sunflower, pumpkin, , cashew,sesame, every day, plus walnuts, almonds and other nuts and avocado for healthy fats every day.
Read the recipe again. The fat she uses in the recipe is COCONUT OIL–not liquid meat.
Patti you need to do your research. Consuming excessive amounts 0f omega 6 causes inflammation.
Looks delicious
Im sure these will taste as good as they look when I make them. Being Type I Diabetic, I plan to use less sugar.
FoodBabe/Vani and Anyone else here – What is your opinion on Almedred?? I’m trying to loss weight and bought some for smoothies and wondering adding some to recipes like these cookies would hurt.
Thank you in advance 🙂
BTW…I plan to join The Foid Babe Way. I’m so excited!!
Sorry…make that Almased :/
Sorry…make that Almased :/
The Food Babe Way*
Thank you for your work.
May the Lord bless you and your family.
Almond Raspberry Thumbprint Cookies. A family 5 star. Easy recipe comes out like the photo. I used sugar free strawberry & Apricot jam. I did one recipe with 2 TBL honey in lieu of coconut palm sugar because I had it on hand and it was incredible. Excellent good cookies!
It looks so good.
Making these now! Started on the jam, but will finish the cookie part tomorrow. I suspect I’ll need to make this recipe twice because 12-15 cookies just isn’t enough!
I like how we can adjust the sweetness level, if needed. Thank you!
Yummy, looks great!
Just made this recipe…delicious but I a do have a couple of questions/comments. If the 1″ ball size if correct, I think the yield is much too low. I made roughly 1 1/2″ balls and my yield was 24. I cooked mine for 12 minutes and the texture is soft. Is that correct or should I have cooked a little longer?
Same here: the cookies were soft and the following day they were soggy. Is there any way to prevent them from being soggy after soring them in a container. My kids love them though, even soggy ones.
My husband is over the moon for these cookies!
Would it work to substitute apple sauce for the coconut oil in this recipe? I know I’ve subbed applesauce for other oils in the past, thanks & happy New Year!
These look & sound amazing, and I can’t wait to make them! Did you use blanched Almond flour? Thx!
I made these cookies last week, without substitutions, and they were delicious! I am tempted to try other fruit i.e., strawberries, blueberries, blackberries, etc.
I tried blueberries and it was delicious! You should try it as well
These were delicious! I substituted 1/4 swerve and 3/4 coconut crystals and followed the rest of the recipe exactly. Next time will try to use only swerve. The delicate almond flavor with the raspberry chia jam is a great flavor combo!
I had no raspberries, so I used blueberries and it worked amazingly, but the rest was just the same. You are the best. How do you find all of these recipes?
Thanks for yet again being a family meal lifesaver, Food Babe! When planning our Xmas gathering, my mom was thinking of festive cookies and mentioned looking for food dyes to make red and green cookie spreads (having apparently forgotten dyes give me migraines). I just knew you would have a healthy alternative we could make. My mom loved them.
For those wanting to make them, this is how they turned out for me- I made them bigger than directed, at least 2 inches, and there were 14. I had trouble with the thumbprint, partly because of my tiny thumbs and partly because of the sticky batter. Next time, both for that and for the taste, I will just spread the jam all over the top.
They took a little longer to cook, 15-20 minutes. This is the next day, and they are still firm.
I couldn’t resist adding at least some chocolate, so I put chocolate chips around the rims of some.
I love the jam! I only used half on the cookies. But it’s a proper jam, so I’ve been using it on toast, and it’s perfect. Next time I will try another sweetener besides honey; it took 6 tbsp of honey to get to a good level of sweetness.
I forgot to say that I used strawberries instead of raspberries, since the raspberries aren’t in season where I am. But I’m eager to try it with those, too.
Could I use thawed frozen raspberries?